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From bhel puri to dahi bhalla, sev is among a few constant ingredients that you will find garnishing in most chaat recipes. If you are from Uttar Pradesh, Gujarat, Bihar, Rajasthan, or Madhya Pradesh, you will witness people consuming different kinds of sev, such as dry sabzi or paratha and pickle combinations.
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The namkeen is among the most preferred snacks often served with the evening tea. Aloo bhujia used to be one packet that mothers of 90s children used to hide from so that they could serve it to guests. The crunch, spicy masala, and delicious taste make this snack a popular choice in many Indian households. Here are a few common and not-so-common varieties of chickpea sev that you must know about.
Garlic Sev
Instead of visiting popular snack outlets, try exploring local snack shops and confectioneries. They keep a variety of chips and namkeen among which garlic sev is a must-try. If you like the pungent scent and taste of the vegetable, this variety of sev will leave your taste buds tantalised and you won’t even notice when the pack will be empty.
Masala Sev
You cannot call a mixture namkeen unless it has been sprinkled with a masala mix. The choice and proportion of spices may vary but it is only these herbs that infuse the snack with a lip-smacking taste. It is often added as a garnish over curd-based chaat recipes to add a kick of spiciness.
Bhavnagri Sev
This chickpea snack got its name from the city where it is made. It is a thicker variant of sev prepared in Bhavnagar, Gujarat. It has a distinct colour and flavour that make it an interesting choice. You can even add it to sauteed onion and tomato paste to prepare a delicious dish that goes well with plain or masala paratha.
Fafda Sev
Fafda sev are also made in Gujarat. They are thick and infused with carom seeds that give them a refreshing flavour. Since these are bland, you have to serve them with a chilli pickle, chutney, sauce, or a dip of your choice. You can savour these non-spicy snacks with tea or even give a bite of it to your toddlers.
Nylon Sev
Nylon sev is popularly used to garnish chaat recipes across India. Their salty taste and hair-thin texture make them a perfect choice for sprinkling over bhel puri, sev puri, and more. They are quite delicate, therefore, you cannot make anything with them except to adore a tangy and spicy recipe.
Ratlami Sev
Made in Ratlam, Madhya Pradesh, this variety of sev are thicker and spicier. They are also perfect for making a sabzi with a thick consistency. Start with sauteing onion and tomatoes along with cumin seeds, turmeric powder, salt, red chilli powder, and a pinch of chaat masala. Once tomatoes are mushy, add the besan sev and top with coriander leaves before serving with paratha.
Bikaneri Sev
Bikaneri sev is a snack originating in Bikaner, Rajasthan. They are spicy and flavourful. If you have a high tolerance for heat and chillies, you should get these and use them in your chaat recipes or relish with Indian meals. If you enjoy the kick of spicy taste with tea, savour these in limited quantities.
Bhujia Sev
Bhujia Sev are among the most popular snacks served to guests across India. Commercial packaging of these has made them even more popular among Indians. They are quite similar to aloo bhujia sev but slightly thick and spicier. They are also used as topping over chaat recipes, especially in parts of Uttar Pradesh.
Aloo Bhujia
If you are talking about sev, you cannot neglect orange-reddish aloo bhujia sev. These are mildly spicy and delicate, therefore, they are popular among children. Apply fresh cream on two slices of bread and top it with aloo bhujia chaat masala. Put one slice over the other and enjoy this 5-minute snack with tea.
Tomato Sev
It is not just garlic and potatoes, you can also get your hands on tomato-infused sev. Subtle spices are added to make this snack flavourful, while tomatoes add the tangy notes. You can enjoy these standalone with evening tea or coffee or add to chaat recipes.
